Scientific Evidence Challenges Perceptions of Milk as Inflammatory

For years, milk has been considered a potentially inflammatory food, but recent scientific evidence is challenging this perception. According to Inés Moreno Sánchez, a trauma specialist and science communicator, the majority of claims linking milk to inflammatory processes lack scientific backing. In her book, Homo imperfectus, she explores various studies that support this.

Moreno Sánchez notes that around 90% of the European population retains the ability to digest lactose into adulthood due to lactase enzyme persistence. In these individuals, components of milk, such as lactoferrin and bioactive proteins, may even have anti-inflammatory effects. These components, along with compounds found in fermented dairy products, contribute to reduced oxidative stress and improved intestinal health.

Beyond its calcium content, milk offers a variety of health benefits. Studies associate regular milk consumption with a lower risk of metabolic syndrome, obesity, type 2 diabetes, and cardiovascular diseases. Milk provides high-quality proteins, vitamin B12, phosphorus, potassium, magnesium, and zinc, essential for muscle and bone development and maintenance.

Moreno Sánchez further points out that milk fat contains numerous natural fatty acids, which research suggests may be linked to a lower cardiovascular and metabolic risk. Additionally, whole milk can lead to greater satiety and better postprandial glucose control.

The specialist emphasizes that bone health is not solely dependent on calcium intake but also requires adequate protein consumption and regular physical activity, particularly during early adulthood when peak bone mass is achieved. In this context, milk remains one of the most extensively studied and scientifically supported foods within a balanced diet.